Dead Rat Club IPA
American IPA • All Grain • 5 gal
testing
July 14, 2015 02:02pm
Ingredients (All Grain, 5 gal)
- 5.27 lbs
Pearl Pale Ale Malt;Thomas Fawcett
Pearl Pale Ale Malt;Thomas Fawcett
- 5.55 lbs
Budvar Under-Modified Pale
Budvar Under-Modified Pale
Requires multiple temperature mash. The same malt used by the "original Budweiser" brewery, Budweiser Budvar.
- 1.28 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 0.65 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.13 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.7 oz
Chinook -13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.50 oz
Wakatu™ -7.5 AA% pellets; boiled 15 min
Wakatu™
Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male. Restrained floral notes and freshly zested lime. Released by Hort's Riwaka Research Center in 1988. Complimented for its rounded flavor, moderate co-humulone, outstanding oil profile and rewarding finish.—hopunion.com
- 0.50 oz
Phoenix -10.0 AA% pellets; boiled 1 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 14 -India Pale Ale (IPA)
Subcategory: B -American IPA
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.065 | 1.056 -1.075 | |
Terminal Gravity: | 1.013 | 1.010 -1.018 | |
Color: | 10.8 SRM | 6 -15 | |
Alcohol: | 6.8% ABV | 5.5% -7.5% | |
Bitterness: | 51.8 IBU | 40 -70 |